Béchamel is another mother sauce that can be used in a number of preparations. The sauce will thicken as it sits. Thin with additional milk if necessary to achieve a pourable consistency. You can also make a wheat-free version using rice flour or tapioca flour.
2 Tbsp (30 mL) butter
2 Tbsp (30 mL) flour
1 Tbsp (15 mL) seaweed powder (here)
2 cups (500 mL) milk (or half milk and half stock)
salt and pepper, to taste
In a saucepan over medium-high heat, add the butter. Heat until sizzling, then add the flour and whisk until smooth. Add the seaweed powder and stir to mix. Add the milk and whisk until smooth. Cook for 10 minutes over low heat until smooth and thick. Season well with salt and pepper. Serve as a sauce for pasta or vegetables, or use as the base in several recipes in this book.
MAKES ABOUT 2 cups (500 mL)